Stir-Fry Salad
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Prep Time:
Cooking Time: Servings: 6 |
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Stir-Fry Salad Recipe. All the wonderful flavors of a classic stir-fry in the form of a salad.
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Be The First To Review This RecipeIngredients
| Dressing | ||
| garlic clove | 4 | diced |
| green onion | 2 | chopped |
| ginger | 1 Tbsp | diced |
| sesame seed | 1 Tbsp | toasted |
| vegetable oil | 1 cup | |
| cider vinegar | 1/3 cup | |
| soy sauce | 1/2 cup | |
| honey | 2 Tbsps | |
| water | 2 Tbsps | |
| Vegetables | ||
| napa cabbage | 1 | shredded |
| bok choy | 1 | Remove the leaves and shred. Slice the stems thin at an angle. |
| snow pea | 1 cup | remove the stems. |
| red bell pepper | 1 | cored and sliced thin |
| carrot | 1 | julienned |
| broccoli | 2 lbs | |
| bean sprouts | 1 cup | |
Directions
- In a large bowl combine the garlic, green onion, ginger, toasted sesame seed, vegetable oil, cider vinegar, soy sauce, honey, and water. Combine well and set aside.
- In a large bowl combine the napa cabbage, bok choy, snow peas, red bell pepper, carrot, and bean sprouts.
- Boil water in a saucepan that is large enough for the broccoli.
- In a bowl large enough for the broccoli add water and ice cubes.
- When the water comes to a boil add the broccoli and boil for 2 minutes.
- Remove the broccoli and place it into the ice water to stop the cooking process.
- Once the broccoli has cooled. Sliced off the florets into the salad.
- Add the dressing, toss, and allow to marinate in the refrigerator for at least one hour.
